Cornish game hens are not game birds but hybrid chickens. Although I grew up eating these birds, I didn’t know that until today! Never too old.
So I guess that’s why I immediately liked the French poussin; just another little chicken.
Haphazard in Honesdale, I sprinkled the hens with salt, pepper, garlic powder and smoked paprika and browned them in olive oil and butter. A really large onion caught my eye, so I sliced it and some of the garlic cloves sitting next to it. Other things happened and I ended up with Cornish game hens smothered in onions with mashed potatoes.
Cornish Game Hens Smothered in Onions
2 Cornish game hens, spatchcocked
1-2 tbsp olive oil
1 tbsp butter
4 sprigs fresh rosemary
1 enormous onion, sliced
3-4 garlic cloves, thinly sliced
1/2 cup sherry
Season the hens with the salt, pepper, garlic powder and paprika. Melt the olive oil and butter together in a large skillet, then brown the hens on both sides. Remove the hens and place them skin side up in a roasting pan. Tuck the rosemary sprigs around.
Add the onion and garlic to the skillet, then cook until the onion is soft and a little brown. Add the sherry to the skillet and boil for 1-2 minutes, then pour over the top of the hens.
Cover the roasting pan with aluminum foil, place in a 400 F oven, roast for 35 minutes, then remove the foil and continue to roast for another 10 minutes.
Divide each hen in two and serve with mashed potatoes.